Pull-Apart Butter Roll Loaves
Delight in soft, buttery pull-apart rolls with a fragrant rosemary garnish, perfect for sharing.
Ingredients
Dough
- 1.33 cups warm whole milk (105 F to 110 F)
- 2 tablespoons granulated sugar
- 2 1/4 oz active dry yeast
- 6 cups all-purpose flour (divided, plus more for dusting)
- 0.5 cup unsalted butter (melted and divided)
- 4 large eggs
- 1 tablespoon kosher salt
- 0.5 cup unsalted butter (softened and divided)
Garnish
- Flaky sea salt (for garnish)
- Fresh rosemary sprigs (for garnish)
Instructions
- Mix warm milk, sugar, and yeast; let stand until foamy (~5 min).
- Combine yeast mixture with 2 cups flour and ½ cup melted butter; beat until combined. Add eggs one at a time, then remaining flour and salt; beat until dough forms. Let rise until doubled (~45 min).
- Shape dough into a ball, rest 10 min, then divide in half. Roll each into a 20x12-inch rectangle, spread with ¼ cup softened butter, and cut into 20 rectangles.
- Arrange rectangles buttered side up in prepared loaf pans, cover, and let rise until doubled (~30 min).
- Bake at 350°F (175°C) for 40 min, covering halfway if needed. Cool 10 min, then brush with remaining melted butter, garnish with sea salt and rosemary.
Notes
Ensure dough is well risen for soft, fluffy rolls.